This Peanut Butter Cup Pie recipe has layer upon layer of amazingness! Peanut butter lovers, this peanut butter pie recipe is for you! Make it for someone you love!
This amazing Peanut Butter Cup Pie has been posted for a while now, and it has gotten some amazing rave reviews. It is decadent, rich, and wonderful. This is the perfect pie to make for someone you love on their birthday or just to tell them how sweet you think they are.
LAYERS AND LAYERS OF AWESOME
One of the best things about this pie are the layers of wonderfulness packed in it. So let’s talk about each one.
- Vanilla Wafer Crust: A simple crust recipe that you are sure to fall in love with.
- Chocolate Ganache: This gives this pie sort of a black bottom feel to it.
- Peanut Butter Cups: Because it could really be a peanut butter cup pie without them.
- Peanut Butter Filling: It is like a decadent peanut butter mousse.
- Drizzle of Chocolate: The easiest layer to be sure, but it gives the pie a gorgeous look.
- Chocolate Whipped Cream: It gives the pie a glorious finish.
PLANNING AND MULTITASKING
Because of all of it’s glorious layers, this pie takes a little planning. Here are a few ways to make it easier for yourself.
- This pie needs to cool in the fridge for four hours before cutting. So keep that in mind.
- At the same time that you bake the crust, put a metal bowl and metal beaters in the freezer. They need to be really cold to make the peanut butter mousse.
- Then make the chocolate ganache.
- The ganache and the pie crust will need to cool a little. Use that time to make the peanut butter mousse.
- Make the chocolate whipped cream right before serving.
STORING AND FREEZING
This pie can be kept in the refrigerator, covered, for up to three days.
A lot of readers have had good success with freezing this pie. You may want to consider cutting it before freezing so that you don’t have to thaw the whole portion of the frozen pie.
Please keep in mind that if you choose to freeze it, you should not put it back in the freezer a second time after thawing.
The frozen pie can be kept, wrapped tightly, in the freezer for up to three months.
PEANUT BUTTER DESSERTS YOU WILL LOVE
If you can’t get enough peanut butter desserts, make sure to try some of these other winners:
- No Bake Peanut Butter Cookies
- Loaded Peanut Butter Cup Bark
- Peanut Butter Chocolate Chip Cookes
- Easy Peanut Butter Fudge
If you make this pie or any of my other desserts, leave me a comment and let me know. I love hearing from you!
Peanut Butter Cup Pie
Ingredients
For the Crust
- 60 Nilla Waffers
- 1/3 cup butter melted
- 1/4 cup granulated sugar
For the Ganache Layer
- 4 oz milk chocolate chips
- 1/2 cup heavy cream
For the Peanut Butter Cup Layer
- 9 full sized peanut butter cups
For the Peanut Butter Filling
- 2 TBSPs granulated sugar
- 1 cup heavy cream cold
- 1 cup creamy peanut butter
- 8 oz cream cheese room temperature
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
Chocolate Drizzle
- 1/2 cup milk chocolate chips
Chocolate Whipped Cream Frosting
- 2 TBSPs granulated sugar
- 1 cup heavy cream
- 2 TBSPs unsweetened cocoa powder
- 1/2 cup powdered sugar
Instructions
- Preheat your oven to 350 degrees.
- In a food processor , blend together the vanilla wafers. Then blend in the 1/3 cup melted butter and 1/4 cup granulated sugar. Press into a deep dish pie pan and bake for 10 minutes.
- When you put the crust in the oven, put your metal mixing bowl (from a stand mixer) and metal whisk in the freezer for 15 minutes.
- In a microwave safe measuring cup, combine the 4 oz of milk chocolate chips and the 1/2 cup heavy cream. Microwave at half power for a minute. Stir, and then microwave in 30 second intervals until it is fully combined and smooth. Pour into the bottom of the pie crust and cool in the refrigerator for 10 minutes.
- While the you are waiting for the chocolate and pie crust to cool, combine the 2 TBSPs sugar, vanilla extract, and 1 cup heavy cream in the frozen metal bowl and beat on medium until soft peaks begin to form. Then beat in the 1 cup peanut butter. Once that is combined, beat in the room temperature cream cheese and 1/2 cup granulated sugar, until fully combined.
- Put 9 full sized peanut butter cups in the bottom of the pie crust on top of the cooled ganache. Top with the creamy peanut butter filling and spread it to the edges.
- Melt the 1/2 cup milk chocolate chips and drizzle over the finished pie. You may not use all of the chocolate. Allow to firm up in the refrigerator for at least four hours.
- Before serving, make the chocolate whipped cream frosting. Freeze your metal bowl and whisk for 15 minutes. Then add 2 TBSPs granulated and 1 cup cold heavy cream. Whisk until soft peaks begin to form. Then whisk in 2 TBSPs unsweetened cocoa powder and 1/2 cup powdered sugar until combined. Put it into a piping bag and pipe around the edges of the pie.
doris stuart says
can you chop the pb cups in small pieces and can u make this like 2 day ahead of time for the crust not get soggy
You can definitely use cut up pb cups. And then I would suggest freezing it rather than just letting it sit in the refrigerator. It will thaw quickly.
Chris Green says
I had chocolate graham crackers, which I crumbled for the crust. The (relatively new) Reese’s Thins are the ideal size for the peanut butter cup layer. And I had extra Ricotta cheese, so I made chocolate cannoli filling and used it as the frosting.
If you want it bigger, you could increase the recipe and make it in a springform pan. It stands up very well to slicing and serving so long as it is chilled.
Jessica Munro says
Made a 9″ and 4″ with this recipe. We love Reeses in our house so naturally a hit. Thanks
I’m so glad you liked it!
Patti Goodman says
I really want to make this for thanksgiving!! I have a large group to feed (about 15 or so people) so I was wondering if I could possibly make this in a 11x9x2 ceramic casserole dish? I realize that I will probably have to double it. Has anyone ever tried this?
I haven’t tried that, but I have had readers who have with good luck. Double it for sure.
Deanna Miles says
Hi i have a question. In the PB filling is it granulated sugar or powdered sugar? It seems like granulated would make it gritty? Is it a smooth texture?
It is granulated sugar. In my experience it is not grainy. I hope you enjoy this dessert!
Kris Marie says
Every year I make this for my husband’s birthday, it’s his absolute favorite dessert! And than I make two small pies at the end of May for our son’s birthday dessert! Cannot wait to enjoy this later tonight! Cheers!
It absolutely makes my day that this has become part of your family traditions! Thank you for coming back to let me know!
Faye says
Sounds delicious. My son would love this pie, but he has a lactose issue. Can any of the milk products be changed to lactose free items. Like the butter or heavy cream? I have no idea even if there is lactose free heavy cream. Butter substitute has to be a hard consistency. What do you think, or anyone else?
I’m so sorry, Faye. I haven’t tested this recipe with any substitutes. I’d be a little worried about this one with swaps because it’s the consistency of the pie that is part of what makes it so amazing.
Betty says
I was disappointed. After all the hype and anticipation…it didnt get a rave from anyone who had a piece. I followed the recipe to a tee. For the top chocolate whipped cream layer, i piped it onto the top of the pie and kept on piping until i used it all up. (I had to prepare it in advance to take it away with me to a party). I think that was the problem…..it was too much. I love sweets, the sweeter the better…but this was too rich. I cut it into 10 pieces instead of your suggested 8 pieces, and yet even with the smaller portions, everyone agreed that it was too rich and heavy. Hubby was moaning hours later that it was sitting in the bottom of his stomach, and he felt like he was gonna vomit. If you halved the chocolate whipped cream, it would have been more than enough to give every piece just a dollop, as your picture shows. Hindsight is always better. I used all that the recipe called for, should have stopped at one dollop or two per piece of pie.
If I made it again, i would definitely make this amount in a 13 x 9 pan, and halve the whip cream layer. Maybe even substitute cool whip for the whip cream, to lighten it up a bit.
I’m so sorry this was a miss for you, tastes definitely do vary.
Lisa says
Hi I have a question. Can I substitute mascarpone cheese for the cream cheese. Do you think it would work?
Also if I had to sub the vanillla wafer for Graham cracker how much would yoy use?
Thanks Lisa
I would use about 1 3/4 cup graham cracker crumbs. And I have almost no experience working with mascarpone cheese, so I don’t feel confident answering that one for you. From the tiny bit of research I did, it looks like it would be a good swap, but again, not something I’ve tested.
Carol says
Looks yummy.will use heavy cream with just a little confectionery sugar for whipped cream. So a lot less sweet topping.like the suggestion of the thin on cup